The Zagat Review

4.6

Food

4.2

Decor

4.4

Service

One of the “original kings of Creole cooking”, the late Paul Prudhomme's “upscale but not stuffy” French Quarter “classic” helmed by executive chef Paul Miller, who delivers “lip-smacking” Cajun fare with “big flavors”; service is “first class”, and though the open kitchens on both floors of the circa-1830s townhouse “can be loud”, the cooks give diners “a good show”; P.S. deal-seekers should note the deli-counter lunch Thursday–Saturday.